Review: Paramour Lavender Yuzu Aperitif Liqueur

Review: Paramour Lavender Yuzu Aperitif Liqueur

Review: Paramour Lavender Yuzu Aperitif Liqueur

Paramour is a new brand of liqueurs coming out of L.A. The operation, which launched in 2023, has three expressions of its low-abv liqueurs available, including elderflower, orange, and this one, a blend of lavender and yuzu, which are infused into a grain neutral spirit and lightly sweetened.

Let’s give it a spin.

The lightly pink liqueur pours on the lavender notes from the start, easily outpacing the lighter citrus tones present as it drowns the nose in florals. It’s not something I would drink on its own, and despite calling this an aperitif, Paramour doesn’t really suggest it. The bottle calls for use in a variant of a Spritz recipe, with proportions of 3 parts Paramour, 3 parts Champagne, and 1 part soda water. I tried this and can attest that that’s just way too much liqueur. A ratio of 1:3:1 is much more approachable, offering a lighter floral note and enough citrus to make for a lively cocktail experience. Add much more than that, and a familiar soapiness becomes evident — then rather overwhelming. I had a similar experience whichever way I tried to use the product.

Lavender is often a love-it-or-hate-it ingredient, and while small quantities of Paramour might add a floral twist to your Cosmo (or similar), it will take a deft hand to mix with it to avoid letting the floral notes overpower everything.

28 proof.

B- / $19

Paramour Lavender Yuzu Aperitif Liqueur

USD19
7

Rating

7.0/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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